Smoky Red Lentil Soup with Spinach Recipe

Introduction

This Smoky Red Lentil Soup with Spinach is a comforting and flavorful dish perfect for any day. Rich with warm spices and creamy coconut milk, it’s both nourishing and easy to prepare. Serve it with flatbread for a satisfying meal that warms you from the inside out.

Ingredients

• 2 tablespoons olive oil
• ½ onion, minced
• 2 carrots, peeled and minced
• 2 stalks celery, minced
• 3 cloves garlic, minced
• 2 tablespoons smoked paprika
• ½ teaspoon cumin
• ½ teaspoon turmeric
• 1½ cups red lentils, rinsed
• 5 cups vegetable broth
• 1 (14-ounce) can full-fat coconut milk
• 1–2 cups fresh spinach, chopped
• 2 teaspoons kosher salt (adjust to taste)
• Juice of 1 lemon
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• 2 teaspoons honey (optional, to taste)
• 6 pieces of flatbread, naan, or crispy socca for dipping

Instructions

1. Step 1: Heat the olive oil in a large soup pot over medium heat. Add the minced onion, carrot, and celery. Sauté until the vegetables are softened, about 5 to 10 minutes.
2. Step 2: Stir in the minced garlic, smoked paprika, cumin, turmeric, and rinsed red lentils. Cook for about one minute until the garlic becomes fragrant.
3. Step 3: Pour in the vegetable broth and bring the mixture to a simmer. Partially cover the pot with a lid and let it simmer for 10 minutes, stirring once or twice during cooking.
4. Step 4: Add the coconut milk, chopped spinach, kosher salt, and lemon juice. Season with garlic powder, onion powder, black pepper, and honey if using. Stir to combine and adjust seasoning to taste.
5. Step 5: Serve the soup hot alongside flatbread, naan, or crispy socca for dipping and enjoying every flavorful bite.

Tips & Variations

• For a spicier version, add a pinch of cayenne pepper or chopped fresh chili when cooking the garlic and spices.
• Use kale or Swiss chard instead of spinach for a different leafy green twist.
• If you prefer a smoother texture, blend a portion of the soup before adding the spinach.
• Adjust the thickness by adding more broth or coconut milk to suit your preference.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this soup is naturally vegan and dairy-free thanks to the use of coconut milk and vegetable broth.

What can I use if I don’t have smoked paprika?

If smoked paprika isn’t available, regular paprika will work, though the smoky flavor will be milder. You can add a few drops of liquid smoke for extra smokiness if desired.

Smoky Red Lentil Soup with Spinach Recipe

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★★★★★

5 from 150 reviews

• Author: Harry
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Smoky Red Lentil Soup with Spinach is a comforting and flavorful dish featuring tender red lentils simmered with aromatic spices like smoked paprika, cumin, and turmeric. Enriched with creamy coconut milk and fresh spinach, this vibrant soup is perfectly balanced with a hint of lemon and a touch of honey for subtle sweetness. It’s easy to prepare on the stovetop and pairs wonderfully with flatbread or naan for dipping.

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Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• Half of an onion, minced
• 2 carrots, peeled and minced
• 2 stalks celery, minced
• 3 cloves garlic, minced

Spices and Lentils

• 2 tablespoons smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 1/2 cups red lentils, rinsed

Liquids and Greens

• 5 cups vegetable broth
• One 14-ounce can full-fat coconut milk
• 1–2 cups fresh spinach, chopped

Seasonings and Optional

• 2 teaspoons kosher salt (more or less to taste)
• Juice of one lemon
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 teaspoons honey (optional, to taste)

To Serve

• 6 pieces of flatbread, naan, or crispy socca for dipping

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Instructions

1. Sauté the Vegetables: Heat the olive oil in a large soup pot over medium heat. Add the minced onion, carrot, and celery, and cook until softened and fragrant, about 5-10 minutes.
2. Add Garlic, Spices, and Lentils: Stir in the minced garlic, smoked paprika, cumin, turmeric, and rinsed red lentils. Let cook for about one minute to release the aroma of the garlic and spices.
3. Simmer the Soup: Pour in the vegetable broth and bring the mixture to a simmer. Place the lid partially on the pot and let it cook for 10 minutes, stirring occasionally to prevent sticking.
4. Finish with Coconut Milk and Spinach: Stir in the coconut milk, chopped spinach, kosher salt, and lemon juice. Add garlic powder, onion powder, black pepper, and honey if desired to balance the flavors. Adjust seasoning to taste.
5. Serve: Ladle the smoky red lentil soup into bowls and serve warm with flatbread, naan, or crispy socca on the side for dipping and dunking.

Notes

• You can adjust the thickness of the soup by adding more vegetable broth or letting it simmer a bit longer to reduce.
• For a spicier version, add a pinch of cayenne pepper or red chili flakes with the spices.
• If you prefer a smoother texture, blend the soup halfway through or before adding the coconut milk and spinach.
• Use homemade vegetable broth or low-sodium broth to control the salt content better.
• This soup is perfect for meal prep and tastes even better the next day.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: red lentil soup, smoky soup, vegetarian soup, coconut milk soup, spinach soup, healthy soup, easy lentil recipe, Mediterranean soup